Troo Bloo You Cheese
Troo Bloo You is an English blue cheese made from sheep's milk.
It is firm but moist.
The milk is curdled with vegetarian rennet. The mould culture used is penicillium roqueforti, but the maker uses a mixture of different strains of this mould.
At 2 months old, the cheese is mild and sweet. At 8 months, it is as strong as Roquefort.
It is sold in 5 1/2 pound (2.5 kg) rounds, wrapped in dark blue foil.
Whitroth was educated at Eton. He started experimenting with cheeses using milk from sheep on his uncle's farm, Abbey Farm in Goosey (meaning "Goose Island") near Wantage, Oxfordshire. The farm was part of the land owned by Abingdon Abbey up until the 1530s.
The cheese won the BBC Good Food Trophy at Blenheim Palace on 24 September, 2004.
Blue CheesesBeenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese
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